Easiest Vegan Banana Bread Recipes – 4 Ways

Posted on June 7, 2019

Banana bread has become an absolute staple in our home. Each week I find myself buying twice as many bananas so I'll have an excuse to bake.

It's great to have some at the ready for any unexpected guests or to take in a pack up to work. I've popped together 4 ways to enjoy my banana bread, with a few changes to each recipe to hopefully cater for each of your cupboards.

-the classic

-Gluten free option

-no added sugar option

-the holy grail of heavenly banana bread

No. 1 The Classic

Dry ingredients

1 ½ cup plain flour

2 tsp baking powder

1 tsp cinnamon

¼ cup sugar

100g / ½ cup chocolate chips

Pinch salt

Wet ingredients

3 overripe bananas (+1 more for topping)

4 tbsp / 80ml coconut oil

3 tbsp runny peanut butter (pip n nut or aldi smooth)

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

Method

Pour the flour, baking powder, salt and chocolate chips into a large bowl and mix together

Mash the bananas in a bowl then add the melted coconut oil and peanut butter and mix together

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips on top

Drizzle the last tsp of peanut butter and 1 chopped overripe banana on top and pop in the oven

Bake at 180ºC for 25 minutes

Take out of the oven and loosely in tin foil then bake for a further 30-35 minutes

No. 2 Gluten Free Walnut & Chocolate

Dry ingredients

1/2 cup GF plain flour

1 cup almond flour

2 tsp GF baking powder

1 tsp cinnamon

1 tsp ginger

¼ cup demerara sugar

50g / ½ cup chocolate chips

80g / 3/4 cup walnuts

Pinch salt

Wet ingredients

3 overripe bananas (+1 more for topping)

3 tbsp runny peanut butter

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

Method

Pour the dry ingredients into a large mixing bowl and stir together *leave a few chocolate chips and nuts for the topping*

In a shallow bowl, mash the bananas together to form a paste, then add the peanut butter and mix

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips and nuts on top

Bake at 160ºC for 35 minutes *stick a knife in the centre and make sure it comes out clean, if not add a further 5-10 minutes

*tip, to stop the chocolate chips or nuts burning on top, loosely place tin foil over the top for the final 10 minutes of baking

No. 3. The ultimate indulgent banana bread

Dry ingredients

1 cup plain flour

1\2 cup almond flour / oat flour

2 tsp baking powder

1 tsp mixed spice

1/2 tsp dried ginger

¼ cup demerara sugar

50g / ½ cup chocolate chips

4 lotus biscuits

Pinch salt

Wet ingredients

3 overripe bananas (+1 more for topping)

3 tbsp biscoff spread

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

Method

Pour the dry ingredients into a large mixing bowl and stir together *leave a few chocolate chips and the biscuits for the topping*

In a shallow bowl, mash the bananas together to form a paste, then mix together with the biscoff spread

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips and lotus biscuits on top

Bake at 160ºC for 35 minutes *stick a knife in the centre and make sure it comes out clean, if not add a further 5-10 minutes

*tip, to stop the top from burning, loosely place tin foil over the top after 25 minutes of baking

No. 4 Banana Bread Muffins (No Added Sugar)

Dry ingredients

1 cup plain flour

1\2 cup almond flour / oat flour

2 tsp baking powder

1 tsp cinnamon

1 tsp vanilla essence

½ cup low sugar chocolate chips

Pinch salt

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

Wet ingredients

3 overripe bananas (+1 more for topping)

Method

preheat the oven to 180°C

mash the bananas in a bowl and add the vanilla essence

in a large bowl, add all of the dry ingredients and mix together

combine the wet and dry, then pour into a greased non-stock muffin tray

bake on the middle shelf of your oven for 20 minutes until you can pop a knife in and it comes out dry